Chicken Chili

By Bonnie T

Really good.

Ingredients

• 1 lb of chicken tenders, chopped
• 1 medium onion, chopped
• 1 T olive oil
• 2 cloves of garlic, minced
• 28 oz of chicken broth
• 1 4 oz can of chopped green chiles
• 2 tsp of cumin
• 2 tsp of oregano
• 1 tsp of cayenne pepper
• 3 14 oz cans of northern great beans, divided and drained
• 1 C of shredded Monterey Jack cheese
• 1 small carton of sour cream

Preparation

Step 1

In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
Top each serving with cheese and sour cream, if desired. Yield: 6 servings (2-1/2 quarts).


Read more: http://www.tasteofhome.com/recipes/white-chicken-chili#ixzz3729dwiks